After an experience in the certification company CSQA Srl and in the multinational Parmalat Spa, he starts a long experience of responsibility, research and coordination in the various Italian milling industries.
The first experience at Molino Magri Srl, was fundamental to understand the various qualitative problems which revolved around raw materials, processes and finished products, and was the launch platform for years of challenge and success.
In Molino Figna Spa, an important company with a predominantly industrial profile, he has stood out in the preparation of grain and flour mixes to satisfy particular lines of bakery products with high mechanization, so the company has reached almost exclusive supply and it has increased sales volumes.
The subsequent merger with Molino Agugiaro Spa was the new goal that made him develop and coordinate the entire quality system of the group.
In an optical of “win to win” solutions between quality, safety and cost, he has developed a group quality system which was cutting- edge, effective, efficient and he has met the highest market demands.
The consolidation phase of the Agugiaro & Figna Spa group, with making flour, semi-finished products and sourdogh under the brand name “Le 5 Stagioni”, “Le Sinfonie” and “Naturkraft”, were continuous challenges of each new harvest to find new solutions through the research and development in order to ensure the same qualities over time to customers.
Finally, at the Molino Casillo Spa Group, he has stood out in the managing, coordination and assistance of the new soft wheat industrial processing unit, bringing them in less than 4 years to top market players both industrials and professionals
Today, thanks to 18 years of managerial experience in quality control, quality assurance, research, development, coordination and planning in renowned Italian milling industries and through continuous service to multinationals and excellence in the bakery and pasta sector, he has founded Bakery and Pasta Consulting.
